CHOCOLATE ESPRESSO MOUSSE
Ingredients
- 40ml of L'OR Espresso, we recommend L’OR Ultimo.
- 100gram of Lindt EXCELLENCE 70% Cocoa, chopped
- 1 leaf of Gelatine (Gold Grade)
- 200ml Cream 35%
- 15g Glucose syrup
- 30g Raw Caster Sugar
- Optional: Little Tonka bean, grated finely
Preparation
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01
Place the chocolate into a bowl and add L’OR Espresso. Set aside.
-
02
In a small bowl place the gelatine leaf in cold water to soak.
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03
Combine half (100ml) the cream, glucose and sugar in a saucepan and bring to just before boiling point.
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04
(Microplane a ¼ of a Tonka bean into the cream if using).
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05
Take off the heat.
-
06
Squeeze excess water from the gelatine and add to the hot cream mixture. Stir until dissolved.
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07
Pour over the chocolate and coffee.
-
08
Using a stick blender, create a smooth, silky mixture.
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09
Add the remaining (100ml) cream and blend again.
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10
Cover directly with cling film onto the surface and place in the fridge for 2-3 hours.
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11
To serve, whip the ganache to a light mousse just before serving.
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12
Divide into serving dishes and garnish with Lindt chocolate decorations or a square of Lindt EXCELLENCE.